Se intampla cateodata sa primesc anumite ingrediente pe care nu stiu sa le folosesc. Habar n-am sa le combin, de multe ori nici nu le-am vazut in magazine sau nici nu le-am gustat vreodata. Asta s-a intamplat si cu trufele negre pe care le-am primit de la cineva tare dragut, ca parte a unui cadou deosebit. Asa ca m-am pus e treaba si am studiat cateva retete. Am ales cateva care mi s-au parut deosebite, simple si gustoase.
Una din ele este supa crema de legume cu porumb. Eu am adaugat feliile de trufa. Am avut o idee buna, aroma fiind deosebita.Sometimes it happens to receive different ingredients that I don’t know how to use. I have no idea how to combine them, in most of the times I didn’t even saw them in the store or tasted them. This happened with the black truffles also. I received them from a sweet person, as a part of a wonderful present. So I made some research and I studied few recipes. I chose some of them which seemed exquisite, simple and tasty. One of them is the vegetables and corn cream soup. I added the slices of black truffle and it was a great idea because the flavor is wonderful.

Ingredientele alese pentru supa au reflectat regula generala de a le folosi pe cele care pun in valoare trufa, fara a fi foarte aromate.The ingredients that were chosen for this soup reflected the general rule of using the ones that put the truffle in the light, without being very flavorful.

Bateti ouale ca pentru omleta impreuna cu piperul si sarea.Beat the eggs as you would beat them for omelet, together with salt and pepper.

Adaugati grisul si amestecati cu grija pentru a nu forma cocoloase. Lasati compozitia sa stea 10 minute inainte de a forma galustele. In acest timp grisul se va umfla putin.Add semolina and stir carefully not to form any lumps. Let the composition to rest for 10 minutes before forming the dumplings. In this time semolina will get a little bit inflated.

Cand luam vasul cu supa de pe foc vom adauga 300 ml de apa rece pentru a opri fierberea. Apoi bagam lingura care ne va ajuta sa formam galustele in supa fierbinte. Dupa doua minute scoatem lingura si incepem sa formam galustele. Nu puneti mai mult de jumatate de lingura de compozitie pentru ca vom obtine galuste foarte mari. Asteptati pana compozitia se desprinde de lingura. Dupa ce ati terminat de pus toata compozitia vasul se pune din nou la foc. Galustele se fierb timp de 10 minute la foc potrivit.When we will take the pot aside we will add 300 ml of cold water to stop the boiling. After that we will introduce the tablespoon which will be used to form the dumplings in the hot soup. After two minutes we will take out the tablespoon and we will start to form the dumplings. Don’t put more than half of tablespoon of composition once because we’ll obtain very big dumplings. Wait until the composition comes off the tablespoon. After you finished to put all the composition, the pot will be put on the stove again. The dumplings will be boiled for 10 minutes at medium fire.

Dupa ce galustele s-au fiert, vasul se acopera cu un capac. Pentru ca acestea sa fie pufoase este necesar sa se imbibe cu supa si astfel se vor duce la fundul vasului. Cand galustele s-au dus la fundul vasului supa poate fi servita. Ca si perioada de asteptare as spune 15-20 minute sau mai mult, in functie de grisul folosit.After the dumplings were boiled, the pot will be covered with a lid. In order to be fluffy the dumplings have to soak with soup and they will go to pot’s bottom. When they are at pot’s bottom, the soup can be served. As a period of time for waiting until the dumplings are soaked I would say 15-20 minutes or more, depending on what type of semolina you used.

Nu stiu unde am trait in alta viata si nu stiu ce meserie am avut dar in mod sigur am locuit undeva langa mare. Nu gasesc alta explicatie pentru dragostea mea pentru tot ceea ce are legatura cu ea. Nu stiu sa inot si intru in panica atunci cand nu am picioarele pe fundul marii. Cu toate astea o ador.
Pestele se afla printre mancarurile de care nu m-as plictisi niciodata. Mi-as dori sa pot gati o varietate mult mai mare de preparate cu peste insa acest lucru e destul de greu. Nu locuiesc intr-o zona maritima si nici nu suntem atat de bine aprovizionati aici.
Dar uneori gasesc somon proaspat. Si atunci imi place sa pregatesc o ciorba delicioasa cu smantana si lapte.I don’t know where I lived in other life and I don’t know what job I had but certainly I lived somewhere near the sea. I can not find another explanation for my love for everything that has something to do with it. I can’t swim and I panic when my feet don’t touch the bottom of the sea. Yet I love the sea.Fish are among the foods that I would never refuse. I wish I could cook a larger variety of dishes with fish but this is quite difficult. Do not live in a maritime area and we are not so well supplied here.But sometimes I find fresh salmon. And then I like to prepare a delicious soup with cream and milk.

Am spalat somonul si am indepartat cat am putut de mult din pielita neagra de pe interior. Apoi am fiert carnea 15-20 minute. Nu trebuie sa fiarba prea mult. Este ideal sa se desprinda de pe oase insa sa aiba o consistenta ferma.
In apa in care am fiert carnea am pus legumele taiate in cubulete si le-am fiert, nu inainte de a adauga sare si piper. Cand legumele sunt fierte pe jumatate se adauga orezul spalat bine.
Oala se ia de pe foc atunci cand legumele si orezul sunt fierte. Ciorba trebuie lasata cateva minute inainte de a adauga laptele si smantana. Zeama nu va fi omogena ca in cazul altor ciorbe cu smantana si nici acra asa cum ne-am astepta datorita laptelui.
In final se adauga carnea pe care am separat-o de oase.
Leusteanul se pune in farfurie in momentul servirii. Ciorba va avea un gust minunat! I have washed the salmon meat and I took away as much as black skin I could from the inside of fish. Then I boiled the meat for 15-20 minutes. Don’t boil too much. It is ideal to be easy to detach off the bones but to have a firm consistency.In the water where I boiled the meat I put sliced ​​vegetables and I cooked them, not before adding salt and pepper. When vegetables are half cooked add the well washed rice.Take the pot aside when the vegetables and rice are cooked. Soup should be left few minutes before adding the milk and cream. Juice is not homogeneous as in other soups with sour cream and not as sour as we expected because of milk.Finally I add the meat, separated of bones.Lovage is put on the plate when the soup is served. It will taste great!

Am curatat si am spalat urzicile. Intr-o oala am pus 4-5 l de apa si am pus-o pe foc. Am lasat-o pana cand aapa a dat in clocot. Apoi am pus urzicile si le-am oparit 5 minute. Le-am scos si le-am pus intr-un bol.
Daca va plac taiate fin, acum este momentul sa le taiati. Eu le-am lasat asa cum erau.I sorted the nettles and I washed them. In a pot I put 4-5 liters of water and I put it on the stove. I left it there until the water started to boil. After that I put the nettles and I scalded them for 5 minutes. I took them out of the pot, in a bowl. If you like the nettles to be finely cut, now it’s the moment to cut them. I left them as they were.

Am calit ceapa si morcovii 3-4 minute intr-o oala in care am pus uleiul.I tempered the onion and carrots for 3-4 minutes in a pot in which I added the sunflower oil.

Am pus si urzicile si le-am mai calit inca 5 minute impreuna. Apoi am adaugat apa si sarea. Puteti pune cata apa vreti. Eu nu am pus multa apa. Imi place sa am multe zarzavaturi in farfurie.I put the nettles and I tempered them with the other vegetables for 5 minutes. After that I added water and salt. You can add as much water as you want. I didn’t add too much water because I like to have many vegetables in my bowl.

Cand urzicile si legumele s-au fiert, am zdrobit usturoiul si l-am pus in ciorba. Am lasat 10 minute sa fiarba cu urzicile si apoi luam oala de pe foc.When the nettles and vegetables were boiled, I smashed garlic cloves and I put them the soup. I left the soup to boil for other 10 minutes so the garlic could be boiled with the nettles and after that I took the pot aside.

Am amestecat ouale cu laptele batut si am turnat in oala cu ciorba de urzici amestecand usor. Si ca sa nu va intrebati daca oala trebuie sa fie pusa pe foc mentionez ca nu am pus-o inapoi.I mixed the eggs with the butter milk and I put the composition in the nettles soup pot and I mixed a little bit with a spoon. In case you are wondering if I put the pot back on the stove, I must mention that I didn’t.

Daca vreti puteti adauga atunci cand serviti niste patrunjel.
Tare buna a mai iesit ciorba asta!If you want you can add some parsley when you serve this soup.It was so good this soup!

We’ll wash and peel off the vegetables. After that we’ll cut them in small pieces and we’ll grate the carrots. In the pot where we want to boil the soup we will put the oil and we’ll heat it for a little time (2-3 minutes). We add water and we’ll let the vegetables to boil.

We’ll form the meatballs. Those meatballs will have a medium size. If you wonder why I put in the composition eggs and also flour, I will answer. Both ingredients have the role to prevent the meatballs’ disintegration.

The meatballs will be put in the pot to boil with the vegetables. When the meatballs are almost boiled we’ll add the tomato juice, hot pepper and in the end the parsley.

We put the vegetables into a pot to boil them. We add water just to cover them, we add salt and savory.When the vegetables are almost boiled, we’ll add the oil and tomato juice. We’ll let them boil just a little bit more and we take the pot aside.

When the soup becomes warm, we’ll take the blender and we smash the vegetables. We’ll obtain a delicious cream soup.

So it was the moment put new clothes to this blog, as we should do at year’s beginning. And I finished sewing, so it’s time to get back in the kitchen. 🙂

Winter Holidays ended so we suppose to cook light foods. I will make no exception. So to day I cooked a turkey soup with water in which we pickled cabbage (in Romanian we have few words to describe this “water” – I couldn’t find correspondents in English).

We put the meat in water and we boil it. When is boiled, we will take it out on a plate. In the pot in which we boiled the meat we will add the water in which we pickled the cabbage and we put it back on the stove.

Pay attention! If the water from pickled cabbage is too salty or too sour reduce the quantity that you put in your soup. Also I don’t need to add salt to your soup.

We will detach the meat from the bone and we cut in small slices. We will add the meat when the vegetables are boiled. The meat will be added together with the noodles. We boil them with the vegetables for 3-4 minutes. If you surpass this period, noodles will become too temper and too bloated.

We will take the pot aside. When we serve we will add fresh parsley, cut in small pieces.